method
1. Use only the tender tips of the nettles, gathered when they are young shoots. When you have 12 oz (350 g) wash them well, add to a pan of boiling salted water and blanch for 2 minutes then drain and refresh under running cold water. Squeeze out as much moisture as possible and chop them very finely. Chop the leek.
2. Melt the butter in a large saucepan over a low heat and fry the leek gently for 5 minutes, add the nettles and cook for 2 minutes while stirring. Sift in the flour, cook for 1 minute while stirring and then pour in the hot stock while beating with a balloon whisk.
3. Lower the heat and simmer for 30 minutes. Allow the soup to cool a little then process to a smooth, creamy texture in the blender and return to the saucepan. Stir in the cream and season.
